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Acorn Squash and White Bean Stew [Vegan]
This Acorn Squash and White Bean Stew will warm you up on the coldest day. Its hearty and full of veggies and this recipe makes a big pot so you can eat dinner and lunch for a few days. Or you can eat it for every single meal while you’re... Read More
Ingredients You Need for Acorn Squash and White Bean Stew [Vegan]
How to Prepare Acorn Squash and White Bean Stew [Vegan]
- Into a large dutch oven over medium heat, add the olive oil, onion, celery and carrot. Sauté for 4-5 minutes, until the vegetables begin to soften. Add the garlic and saute for 1 minute.
- Add acorn squash and vegetable stock and stir to combine. Add green beans, thyme, crushed red pepper flake and plenty of black pepper. Stir and big to a simmer. Reduce heat to low and simmer for 30 minutes or until the acorn squash is cooked through.
- Add chopped kale, peas and beans. Cover and let simmer for 5 minutes more or until the kale has wilted and softened. Taste and adjust seasoning.
- Remove from heat and serve with a thick slice of your favorite bread.
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